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Panang Chicken Curry

Prep: 15 Mins

Cook: 30 Mins

Rich and spicy Panang chicken curry

  • 4 chicken thighs (with skin and bone)

  • 2 potatoes

  • 5-6 baby carrots

  • 1 tablespoon oil

  • 300ml coconut milk

  • 100ml chicken stock or water

  • 1 tsp sugar

  • 1 tbsp fish sauce

  • A handful of sugar snap peas

  • 3 kaffir lime leaves , slightly bruised

Curry Paste

  • 7-15 dried red chilies, soaked in hot water

  • 1 tsp coarse sea salt

  • ¾ tsp cumin seeds, toasted

  • 1.5 tsp coriander seeds, toasted

  • ¼ tsp black peppercorns

  • 1 stalk lemongrass, bruised and finely chopped

  • 25g ginger or galangal, finely chopped

  • 2 stalks coriander root, finely chopped

  • 2 kaffir lime leaves, roughly chopped

  • 2 cloves garlic, finely chopped

  • 1tbsp dried shallots

  • 4 Thai or shallots, peeled and thinly sliced

Method

  • To make the curry paste gradually combine the chopped and sliced ingredients into a pestle and mortar pounding vigorously with each addition of ingredients.

Tip: add the shallots last, this will reduce the risk of tears early on.

  • Once all the ingredients are pound to a rough paste until you have a smooth paste. Only when you can no longer identify any of the ingredients, is your paste ready to use

  • Heat the oil into a saucepan over low heat, add the curry paste and stir continuously until fragrant. Add your chicken and pour in half the coconut milk slowly and stir constantly for 3-4 minutes. Add the carrots and potatoes and remaining coconut milk and chicken stock and bring to the boil. Add the kaffir lime leaves and cook for 15-20 minutes, stirring occasionally. Add the sugar snap peas and cook for 5 more minutes. Season to taste with fish sauce, or salt, and sugar

To serve

  • Pour into a bowl and garnish with sliced red chilli. Serve with steamed jasmine rice.

How To Panang Chicken Curry

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  • 4 chicken thighs (with skin and bone)

  • 2 potatoes

  • 5-6 baby carrots

  • 1 tablespoon oil

  • 300ml coconut milk

  • 100ml chicken stock or water

  • 1 tsp sugar

  • 1 tbsp fish sauce

  • A handful of sugar snap peas

  • 3 kaffir lime leaves , slightly bruised

Curry Paste

  • 7-15 dried red chilies, soaked in hot water

  • 1 tsp coarse sea salt

  • ¾ tsp cumin seeds, toasted

  • 1.5 tsp coriander seeds, toasted

  • ¼ tsp black peppercorns

  • 1 stalk lemongrass, bruised and finely chopped

  • 25g ginger or galangal, finely chopped

  • 2 stalks coriander root, finely chopped

  • 2 kaffir lime leaves, roughly chopped

  • 2 cloves garlic, finely chopped

  • 1tbsp dried shallots

  • 4 Thai or shallots, peeled and thinly sliced


Method

  • To make the curry paste gradually combine the chopped and sliced ingredients into a pestle and mortar pounding vigorously with each addition of ingredients.

Tip: add the shallots last, this will reduce the risk of tears early on.

  • Once all the ingredients are pound to a rough paste until you have a smooth paste. Only when you can no longer identify any of the ingredients, is your paste ready to use

  • Heat the oil into a saucepan over low heat, add the curry paste and stir continuously until fragrant. Add your chicken and pour in half the coconut milk slowly and stir constantly for 3-4 minutes. Add the carrots and potatoes and remaining coconut milk and chicken stock and bring to the boil. Add the kaffir lime leaves and cook for 15-20 minutes, stirring occasionally. Add the sugar snap peas and cook for 5 more minutes. Season to taste with fish sauce, or salt, and sugar

To serve

  • Pour into a bowl and garnish with sliced red chilli. Serve with steamed jasmine rice.

How To Panang Chicken Curry

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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